Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 large butternut squash (3 pounds)
  • 2 tablespoons olive oil
  • 1 large yellow onion, quartered
  • 5 large garlic cloves
  • 1 red bell pepper, quartered
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • ½ cup heavy cream
Toppings
  • Croutons, fried sage, pomegranate arils, olive oil, goat cheese (all optional)
Instructions
  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper.
  2. Cut butternut squash length wise and remove the seeds. Drizzle each half with olive oil. Place the squash flesh side down and roast in the oven for 40 minutes.
  3. After the squash has roasted for 20 minutes, place the onion, red bell pepper and garlic cloves on the baking pan. Drizzle with a small amount of olive oil.
  4. When the squash is tender and the onion, bell pepper and garlic are cooked thru, remove from the oven. Peel the skin off the squash.
  5. If using a blender, as I did, place the squash, onion, pepper, garlic, vegetable broth, nutmeg, salt and pepper in the blender and puree until smooth. Lastly, add the heavy cream and blend until evenly incorporated.
  6. Transfer the soup into a pot and heat thru.
  7. Serve with fried sage, goat cheese, croutons, a drizzle of oil and pomegranate.
  8. Enjoy :)
Recipe by Amanda's Plate at http://amandasplate.com/butternut-squash-soup/